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Farmer’s Market Vegan Pad Thai

Yields1 Serving

 4 cups spinach
 1 Yellow Bell Pepper cut into thin strips
 3 cups Purple Cabbage shredded
 1 cup Cilantro, chopped
 2 JalapeƱos, chopped
 2 Carrots, roughly chopped
 ½ cup edamame, shelled
 ½ cup Cashews, chopped (optional)
 1 Bag of Rice Noodles
 2 cups Hot Water
 1 cup Organic Almond Butter
 ½ cup Sriracha
 ½ cup Fresh Lime Juice
 2 tsp Garlic - grated
 1 tbsp Agave Syrup (optional)
 3 tsp Crushed Red Pepper Flakes (optional)
 2 tsp Turmeric Powder
 2 dashes Ground Black Pepper
 1 pinch Pink Himalayan Sea Salt

Boil the rice noodles per amounted time on package- until tender. Drain.


Toss the noodles with the cabbage, spinach, bell pepper, cilantro, jalapeno, carrots and edamame. Top with cashews.


Combine the hot water, almond butter, the sriracha, the lime juice, the garlic, the syrup, and the crushed red pepper. Stir till uniform and smooth. Lastly, add in turmeric and salt and pepper for taste.


To serve, divide among plates and spoon sauce over as desired.

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